336 
SPANISH TAETETIBS. 
— Varieties of early maturation, for colder localities : — 
1. Y&t:. pomiformis, Giem. 
Manzanillo. (French; Ampoulleau.) Fruit above an inch 
in diameter, spherical, shining black. Pntamen broad and 
truncate. 
2. Var. regalis, Clem. 
Sevillano. (French: Frnnean do Catignac.} Fruit about an 
inch in diameter, ovate-spherical, blunt, bluish-black. 
3. Var. Bellotudo or Villotuda. 
Fruit about an inch long, egg-shaped ; pericarp outside dark- 
red, inside violet. 
4. Var. Bedondillo. 
Fruit ovate-spherical, nearly an inch long. Pericarp outside 
bluish-black, inside whitish. A rich yielder. 
5. Var. ovalis, Clem. 
Leehin, Picholin, Acquillo. (French: Saurine.) Fruit 
broad-oval, two-thirds of an inch long. A copious 
yielder. 
6. Var. argentata, Clem. 
Nevadilio bianco ; Doncel ; Zorzalena ; Moradillo ; Oji- 
blanco ; Olivo lucio. Fruit broad-ovate, an inch long, very 
blunt, not oblique. Quality and quantity of oil excellent. 
7. Var. Varal bianco. 
(French : Blanquette.) Fruit ovate, globular, three-fourths 
of an inch long, neither pointed nor oblique, outside blackish- 
red. 
8. Var. JSmpeltre. 
Fruit ovate, an inch long, equable. Eich in oil of excellent 
quality, also one of the best for pickles. Pericarp outside 
violet, inside white. 
9. Var. Bacimal. 
(French : Bouteillan, Boutiniene, Eibien, Eapugette.) Fruit 
violet-colored, globose-ovate, about an inch long; neither 
pointed nor oblique. Bears regularly also on less fertile 
soil, and is one of the earliest to ripen. 
